Apple Crisp with Honey Cinnamon Whipped Cream

“It is remarkable how closely the history of the Apple-tree is connected with that of man.” ~ Henry David Thoreau, Wild Apples

For me, one of the easiest and most comforting desserts is a fruit crisp.  With a few strokes of the knife and a quick mixture of flour, sugar and butter you have a wonderful reason to eat all your dinner.  Your kitchen will smell divine too.

I like my crisps to have a lot of topping.  I want to hear the crunch when I bite into all that buttery goodness.  I am reminded of Julia Child’s quote, “With enough butter anything is good.” Tomorrow I’ll work out a little longer on the elliptical machine at the gym.

If you have ever wondered what the difference between a crisp, a crumble or a cobbler is, below is a brief description.

• A crisp – consists of fresh fruit topped with a flour, butter and sugar mixture that is baked in the oven. Often other additions are nuts and other dried fruit.
• A crumble – consists of everything in a crisp but you add oats to topping.
• A cobbler – consists of fresh fruit that has biscuit dough dropped on top of the fruit.  When the biscuits bake and spread together they resemble cobblestones, hence the name cobbler.
• A buckle – consists of a cake-like batter topped with fruit.  As the cake bakes, the fruit sinks into the batter, hence the name buckle.
• A grunt or slump –this is the same thing as a buckle; but you cook the dish on top of the stove rather than baking it in the oven.

For the apple crisp, slice 6 cups of apples into a medium size baking dish.  Sprinkle the dried cherries on top of the apples.

I like to use Granny Smith apples mixed with Macintosh or Honey Crisp.  The granny smith apples stay firm while the other apples get a bit softer. The consistency of the baked fruit is less mushy.

In a medium size bowl, mix together the flour, butter, brown sugar and cinnamon.  Cut the cold butter into the flour using a pastry blender or a fork.
Sprinkle the topping over the apples.

Bake in a preheated 350 degree oven for 50-60 minutes until the apples are bubbling.

Top with the Honey Cinnamon Whipped Cream.

Apple Crisp

By Patricia Rio Published: October 13, 2013

• Apple Crisp with Honey Cinnamon Whipped Cream

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• Yield: 6 Servings
• Prep: 15 mins
• Cook: 50-60 mins
• Ready In: 1 hr 5 mins

An apple crisp with extra thick topping.

Ingredients

• 6 cups sliced apples
• 1/2 cup dried cherries
• 1 1/2 cups all purpose flour
• 3/4 cup light brown sugar
• 3/4 cup cold unsalted butter, cut into small pieces
• 1 teaspoon ground cinnamon

Instructions

1. For the apple crisp, slice 6 cups of apples into a medium size baking dish. Sprinkle the dried cherries on top of the apples.
   
2. In a medium size bowl, mix together the flour, butter, brown sugar and cinnamon. Cut the cold butter into the flour using a pastry blender or a fork. Sprinkle the topping over the apples.
   
3. Bake in a preheated 350 degree oven for 50-60 minutes until the apples are bubbling.
   
4. Top with the Honey Cinnamon Whipped Cream. Enjoy!!